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We hope you got benefit from reading it, now let’s go back to stir-fried and simmered daikon radish, pork, and atsuage recipe. To make stir-fried and simmered daikon radish, pork, and atsuage you need 10 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Stir-fried and Simmered Daikon Radish, Pork, and Atsuage:
- Provide 1 roughly 10 cm Daikon radish
- Use 100 grams Pork offcuts (pork belly is also fine)
- Take 1 piece Atsuage
- Get 1/2 Japanese leek
- You need 1 dash Green onion
- Take Seasonings:
- Get 100 ml Japanese dashi stock
- You need 3 tbsp Mirin
- Get 2 tbsp Soy sauce
- Use 1 tbsp Sake
Steps to make Stir-fried and Simmered Daikon Radish, Pork, and Atsuage:
- Cut the daikon radish into slices of roughly 5 cm thickness. Then cut into rectangles of a little less than 1 cm in thickness and parboil the slices. (Start with cold water and boil for 5 minutes.)
- Cut the atsuage into roughly the same size pieces as the daikon radish. Cut the pork offcuts into slices of 2 cm thickness. Cut the Japanese leek into small pieces and finely chop the green onions to be used for topping.
- Stir-fry the daikon radish and pork offcuts in 1 tablespoon of sesame oil over high heat until the surface of the daikon radish begins to brown. Then add the seasonings and atsuage, and lightly stir-fry.
- Simmer the mixture over medium heat until there is almost no liquid left in the pan. Add the Japanese leek and shake the frying pan a little while heating gently. Serve on a dish and sprinkle with the green onions.
I often cook this dish, sometimes with fish or beef, but Daikon itself is very nice. Many Australians don't cook radishes, but they are so beautiful when simmered, stewed or even stir-fried. The pork and spices are stir-fried and then water is added along with the daikon and then simmered until the daikon is tender. This stew can be as spicy or not spicy as you wish. It is light in taste and comforting when you have it.
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